Slow Cooker Texas Chili Recipe

Pretty much no one. And if you don’t love chili, well . . . I am sorry. Thankfully we have lots of other recipes on our site that you can check out!

With the holidays being such a crazy time of year, this meal is perfect. You basically dump it in and go about your day then when dinnertime rolls around, it’s ready when you are!
We have a couple of different recipes for chili, but this is my new favorite! I am a sucker for green chilis and this has a couple of different ingredients that make it amazing. Serve with cheese, sour cream, green onions, and a bag of Fritos corn chips (they are so good with chili- trust me!) and you are good to go!

PS I am not sure why this is called Texas Chili . . . the recipe comes from an old neighborhood cookbook that my mom has and I liked the name, so I stuck with it! I know that we have a lot of readers from Texas . . . maybe one of you know why they would call this Texas Chili?

Directions:
In a large saucepan, brown ground beef and diced onion. Add to slow cooker. Dump remaining ingredients on top and cook on low for 4-6 hours (it really could go as long as 8 hours on low if you need it to). Serve with shredded cheese, sour cream, green onions, and a bag of Fritos corn chips – or any of your other favorite toppings!
Serve with our Cheesy Garlic Texas Toast.

I wish people would stop saying this. We have clearly moved to a point in history where recipes can have minor differences and still be classified as the same dish. Especially chili. When you speak of chili without beans, you actually mean to reference chili gravy; meant to go on or with something, even beans. Do people even have any reason for this? Is a hamburger not a hamburger because it has ketchup on it? I just feel like people parrot this comment without reason. Do the beans fundamentally change the chili? Does it taste and appear completely differently? Then, why are people trying to say it’s something else and not chili?

I commented once but included a link and I guess maybe that isn’t allowed (comment isn’t showing). Anyhow, no one alive today was there when the first bowl of chili was invented so there should be no arguing as to whether or not beans were or were not included. Both are delicious in my opinion so who really cares? *shrug* Certainly not me!
Interesting read on chili cook off dot com backslash history backslash history_ of_ chili dot asp

Well, I am 100% from Texas and I eat chili both ways. I agree, surely we have evolved past certain stereotypes and “rules”. If you like beans, add beans. If you don’t, leave them out! The beans do not make or break a bowl of chili! Its all about the meat and the seasonings. Personally, I think adding beans just ups the protein without adding additional calories from meat.

To answer your Q, there is no reason to call this Texas chili. I was born, raised, live in Texas. If the folks did their research, they would find chili was born in Texas. On the cattle trail, they had plenty of beans and they had beans in the chili. Very seldom did they have tomatoes. No time to plant a garden. No ground beef. They used chunks of beef, dried peppers, onions, even added potatoes and most anything they had, such as prickly pear. Soaked the juices with campfire sourdough bread. Personally, I like beans in my chili.

Fred is absolutely right. His answer and reasoning for it are sound. I arrived in Texas in 1983 and I can assure you of this. If you mention ground beef in the same sentence as chili a true Texan will grab you up and tie you to the nearest whipping post until you can recite the Texas chili recipe, beans or not, flawlessly! Not too sure about the taters, but if not in the pot how about chili over hash browns instead of rice? Just thinking! By the way, Phil’s 1st. rule of cooking: You’re not really cooking until you mess with it and make it yours!

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